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      RECIPE TITLE "Mocha Brownies Recipe"
    Source: The Joy of Coffee: The Essential Guide to Buying, Brewing, and Enjoying - Revised and Updated
    © Copyright 2003 by Corby Kummer

    yieldsMakes 16 browniestime--- difficultyeasy


    3 tablespoons unsalted butter
    2 ounces milk chocolate
    2 large eggs
    1/2 cup plus 2 tablespoons firmly packed light brown sugar
    1 teaspoon instant coffee powder, dissolved in 1 teaspoon pure vanilla extract
    1/4 cup brewed coffee
    1 tablespoon ground coffee (regular grind)
    1/2 cup all-purpose flour
    1/4 teaspoon salt


    1. Preheat the oven to 350 degrees F, with a rack in the middle. Lightly grease an 8-inch square pan.
    2. In the top of a double boiler over simmering water, or in a glass bowl in a microwave oven, melt the butter and chocolate together. Stir until smooth; set aside to cool.
    3. In a large bowl, with an electric mixer on medium speed, beat the eggs for 1 minute, then add the brown sugar and the instant coffee-vanilla mixture and beat for 2 minutes. Stir in the brewed coffee and the ground coffee.
    4. Add the chocolate mixture and mix thoroughly on medium speed.
    5. Blend in the flour and salt just until incorporated, about 30 seconds on low speed. Pour into the pan.
    6. Bake for 20 to 25 minutes, or until firm. Cool in the pan on a wire rack for 15 minutes, then cut into 16 squares. Refrigerate in an airtight container for up to 1 week or freeze, wrapped in plastic wrap, then in foil, for up to 6 months.

    Excerpted from The Joy of Coffee by Corby Kummer. Copyright © 1997.
    Reprinted by permission. All rights reserved

    HOT! We recommend:

    The Joy of Coffee: The Essential Guide to Buying, Brewing, and Enjoying - Revised and Updated If coffee from a can or jar is your idea of purgatory, The Joy of Coffee is the book for you. Its author, Corby Kummer, originally came to the subject of coffee while writing a series of articles for the Atlantic Monthly, and he found so much to say about the bean that he decided to write a book. Kummer began with some basic questions: "What matters most in buying coffee? How can you sort through the jumble of place names and whimsical labels on beans and blends? Is a dark roast better, more sophisticated, than a light roast? Is it essential to grind coffee beans at home?" What he learned in response to these queries comprises the bulk of The Joy of Coffee.
    Starting with a tour of a coffee plantation and ending in the reader's own kitchen, Kummer leads a lively and informative discussion of all phases of coffee production, from harvesting to roasting to brewing. He discusses different roasts and the different types of coffeemakers, and he even talks about caffeine consumption and methods of decaffeination that preserve the bean's flavor. At the end of The Joy of Coffee is a chapter chock full of recipes for tasty treats that either go well with coffee or include it as an ingredient. Like a great cup of Joe, The Joy of Coffee is good to the very end.


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